These chocolate pear and hazelnut brownies are your next favorite brownie dessert. They have all the chocolate goodness of regular brownies, plus roasted hazelnuts and soft pears baked in. Fresh out of the oven, these soft cakey brownies will be devoured quickly.
Chocolate and pears are one of my favorite combos. The slight sweetness of soft baked pears and rich chocolate in any sort of dessert is SO good, such as in this Pear Chocolate Crumble Pie. In these brownies the roasted hazelnuts are the perfect addition to complement the subtle pear taste.
- Hazelnuts — These hazelnuts will be roasted in the oven to toasty perfection, then chopped and mixed in to the brownies. If you don’t have hazelnuts, you can substitute them with walnuts, but skip the roasting part.
- Chocolate Chips — Regular semisweet chocolate chips work well.
- Pears — You can use any type of pear. Try to use pears that are ripe or even over-ripe as these will be the softest when baked. This is also a great way to use up pears that are starting to go bad!
- Regular baking ingredients — butter, eggs, granulated sugar, vanilla extract, flour, baking powder and salt.
First, start by preheating the oven to 325F. Place the hazelnuts in one layer on a baking sheet (with a rim so they don’t roll off). To be efficient, as soon as the oven preheats, place the baking sheet with the hazelnuts in the oven on the middle rack. Roast them for 15 minutes, then remove them from the oven and let them cool down.
While the hazelnuts are roasting, prepare the rest of the batter. Melt the butter and chocolate together in a microwave safe bowl. Heat in increments of 20-30 seconds, stirring in between to prevent burning the chocolate chips. Once melted, you should have a smooth chocolatey mix.
In a large, separate bowl, mix the eggs, sugar and vanilla extract together. In a medium sized bowl, mix the flour, salt and baking powder together. Don’t combine the dry and wet ingredients until you have the pears and hazelnuts ready to go.
Peel the pears and chop then into small cubes — like diced pears but a bit larger. Once the hazelnuts have cooled, gently remove and discard the skin. It should easily fall off after being roasted. There may be some hazelnuts that don’t have their skin fall off— like bad popcorn kernels that don’t pop. If most of the skin comes off, try using a knife to gently remove the rest. Roughly chop or halve the hazelnuts.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the pear chunks and hazelnuts. Pour the batter into an 8x8 pan that has been greased or lined with parchment paper.
Bake for 40 - 50 minutes until a toothpick comes out clean. Let cool to room temperature. Store any leftovers in an airtight container in the fridge for up to a week.Print